Black Roast

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Preparation info
  • Serves

    4

    • Difficulty

      Complex

    • Ready in

      26 hr

Appears in
A Culinary Journey: 70 Le Cordon Bleu Alumni Recipes from Around the World

By Le Cordon Bleu

Published 2020

  • About

Ingredients

To brine the meat

  • 500 g Simmental top round veal, trimmed and trussed
  • 20% brine

Method

Step 1: Place the veal into a bowl and cover with the brine. Leave in the fridge for 24 hours.

Step 2: For the marinade, preheat a water bath to 53°C. Remove the veal from the brine and pat dry with kitchen paper. Place into a sous-vide bag along with the chopped vegetables, win